Baked Pesto Caprese Chicken

Basil Herbs Baked Pesto Caprese Chicken Breasts Recipe by Ash's In The Kitchen

Amidst the doom and gloom, there’s a glimmer of happiness! Look what finally arrived! In celebration, I made one of my favorite dishes from my new book. I didn’t have any fresh basil, so I used homemade Pesto instead. Served with Fondant Potatoes, Garlic Herb Flatbread and a light salad! Pretty sure if I ate it outside it’d be considered Smoked Caprese Chicken.

  • 3 large Chicken Breasts
  • 2 large Tomatoes, sliced
  • 1 fresh Mozzarella Ball; sliced
  • 1 cup Fresh Basil Pesto
  • Salt and pepper to taste
  • 2 cups Marinara Sauce
  • 1/4 cup Balsamic Vinegar (optional)

  1. Preheat oven to 375°F.
  2. Sprinkle salt and pepper over both sides of chicken and drizzle with olive oil.
  3. Spread the marinara in an even layer over the bottom of a baking dish and nestle the chicken over top. Layer the tomato, mozzarella and pesto over the chicken. Cover the baking dish with foil and bake for 20-25 minutes.
  4. Uncover and bake for an additional 10 minutes or until the mozzarella is golden brown and the internal temperature of the chicken reaches 165°F.
  5. Drizzle with Balsamic Vinegar and serve.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots Recipe by Ash's In The Kitchen
Italian Pasta Salad Recipe by Ash's In The Kitchen
Puff Pastry Sweet Onion Tomato Pie Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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